Reviews Add Rating & Review
Back to Gingerbread Semifreddo All Reviews for Gingerbread Semifreddo - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Gingerbread Semifreddo Recipe Summary Servings: 12
Ingredients Ingredient Checklist Gingerbread Genoise Calvados Soaking Syrup Semifreddo Mixture Cranberry Coulis Sugared Cranberries and Rosemary
Cook’s Notes Make the semifreddo mixture first, and freeze. To assemble, make sure the genoise is completely cool.
Gallery Gingerbread Semifreddo
Recipe Summary Servings: 12
Gallery
Gingerbread Semifreddo
Gingerbread Semifreddo
Gingerbread Semifreddo
Recipe Summary Servings: 12
Recipe Summary
Servings: 12
Servings: 12
12
Ingredients
Ingredients
- Gingerbread Genoise Calvados Soaking Syrup Semifreddo Mixture Cranberry Coulis Sugared Cranberries and Rosemary
Directions
Unroll gingerbread genoise; brush generously with Calvados soaking syrup. Quickly spread semifreddo mixture over surface to within one inch of side edges. Roll cake into jelly-roll shape; wrap with towel to cover. Freeze until hard, about 5 hours or overnight.
To serve, temper slightly in refrigerator, about 15 minutes, and slice. Top with cranberry coulis; use 2 or 3 sugared cranberries and a sprig of sugared rosemary for garnish.
Cook’s Notes Make the semifreddo mixture first, and freeze. To assemble, make sure the genoise is completely cool.
Cook’s Notes
Make the semifreddo mixture first, and freeze. To assemble, make sure the genoise is completely cool.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Gingerbread Semifreddo
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Gingerbread Semifreddo
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
